Saffron rice
Saffron rice is a dish made from saffron, white rice[1][2] and also usually vegetable bouillon. Saffron rice is found in the cuisines of many countries (in one form or another). The recipe is similar to plain cooked rice with addition of ingredients.
 Basic saffron rice, made with bouillon cubes and saffron | |
| Course | Dessert |
|---|---|
| Main ingredients | White rice, saffron, vegetable bouillon |
| Variations | zerde |
Variations
Saffron rice is a dish in the cuisine of Seychelles.[3]
South Asia
In India, Bangladesh and Pakistan, plain saffron rice is cooked with joha rice or Basmati rice, saffron, vegetable bouillon, ghee, and bay leaves.
Middle East
In Iran, Turkey, India, and Pakistan, sweet saffron rice called zarda is made from white rice, saffron, table sugar, rose water, roasted pine seeds, and chopped pistachio nuts.
Similar other dishes exist in other parts of Western Asia.
gollark: There is also the debate around virii.
gollark: We get taught one for GCSE biology but I think it's not very good as it's quite vague and sort of defines fire and stars as life.
gollark: Well, I'll rephrase that as "I have not heard satisfying and rigorous definitions of it".
gollark: The problem is that people can't seem to come up with... satisfying and rigorous definitions.
gollark: No.
See also
References
External links
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.